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Tip

Emma says...

Everyone needs a treat now and again, and
these biscuits are packed with oats, which
makes me more comfortable about handing
them out to children. Kids will also love
rolling the dough into a sausage shape
and deciding what flavours to add. The
biscuits will keep for ages in the freezer
and are great for filling a fractious half hour
or as a pick-me-up after a long day.

Method

When the butter is really soft, tip it into a bowl along with the sugar. Using an electric hand whisk or exercising some arm muscle, beat together until the sugar is mixed through. Beat in the eggs, one at a time, followed by the vanilla extract and a pinch of salt, if you like. Stir in the flour and oats. The mixture will be quite stiff at this point. Now decide what else you would like to add – any or all of the flavours are delicious – and stir through.

Tear off an A4-size sheet of greaseproof paper. Pile up half the mixture in the middle of the sheet, then use a spoon to thickly spread the mixture along the centre of the paper. Pull over one edge of paper and roll up until you get a tight cylinder. If you have problems getting it smooth, then roll as you would a rolling pin along a kitchen surface. You’ll need it to be about the width of a teacup. When it is tightly wrapped, twist up the ends and then place in the freezer. Can be frozen for up to 3 months.

To cook, heat oven to 180C/fan 160C/gas 4 and unwrap the frozen biscuit mix. Using a sharp knife, cut off a disk about
½cm wide. If you have difficulty slicing through, dip the knife into a cup of hot water. Cut off as many biscuits as you
need, then pop the mix back into the freezer for another time. Place on a baking sheet, spacing them widely apart
as the mixture will spread when cooking, then cook for 15 mins until the tops are golden brown. Leave to cool for at least
5 mins before eating.

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Comments, questions and tips

Comments

This is my all time favourite cookie/biscuit recipe. You can alter it as you please. I don't freeze mines and place about an egg-cup sized dollop on baking sheet and flatten with the back of a teaspoon leaving plenty of space around each one as they expand quite a bit in the oven! I made mines with coconut the first time but will be adding chocolate chunks to a small batch next time, and drizzle with melted chocolate on the remaining coconut ones once cooled. Everyone loved them!

I didn't bother with the wrapping and freezer, as I knew these would be consumed pretty quickly in our house. They turned out beautifully and exactly as the picture shows. You only need to put a dollop the size of an egg cup on the tray and flatten a little bit with the back of a tea spoon. Best biscuits I have ever made!

Delicious biscuits but did find it very difficult to roll and they ended up quite small and a bit of a weird shape!!! If anyone has any tips on this please let me know. Froze last night then I cut two off this morning, baked at breakfast and cooled in time for my son to take in his lunchbox!

Chloehodges44, we've been making these for a while now and we struggle with the sausage bit....its proper solid when frozen. we just get an empty ice-cream tub, line with baking parchment, spoon blobs of mix onto the sheet.....cover with more parchment and repeat till the box is full. Then freeze the whole box. the parchment stops the biscuits sticking together....and you can still choose how many you want to cook.
ps...we also have taken out the butter completly and use 150ml sunflower oil...makes for extra crunchy ones.

There will always be some of these in my freezer. Made these twice now and each time they have been delicious. First time I made these following the recipe using raisins, pecans, apricots next time I added more of each and an extra 25g of oats and 15g coconut and were even tastier.

These went down will with young and not so young. Made with mixed chopped nuts, sultans and dried apricot (my favourite), also made choc chip and nuts. So easy to slice from the freezer and cook in 10 mins

Excellent and very tasty biscuits. Will make again. I didn't freeze mine but cooked them straight away. Maybe it's my oven but they were starting to burn after 12 minutes so I guess 15 minutes must be the cooking time for the frozen mix. I think 10 would be about right for the unfrozen mix. Tried cranberries and raisins on the first attempt. Will do raisins and chopped nuts next. Also method part 2 seems a little ambiguous...I have shown it to 3 people and we have all come up with different meanings :) A video would be useful.

Added cinnamon to these but no fruit. Rolled spoonfuls into walnut sized pieces then flattened so they were like falafel. Froze then baked for the time suggested. Turned out really well, though better when baked fresh. A great after school treat, the children love coming home to the small of a warm biscuit!

We liked them so much. Even my husband who is on diet now can enjoy these little biscuits (I made them little, only half-sized). I added dried apricots, chocolate and some nuts.
Didn't bother with freezing, but made the dough in the evening and put it in the fridge, and the next day made little balls and squashed them a bit.

These biscuits are so easy to make and delicious, I always freeze in a roll and cut some many at a time ,so we always have biscuits at the ready...I add different ingredients so we have a variety of biscuits chopped glazed cherries, nuts, coconut,raisins...

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